Broccoli Cream Soup

To cook the soup, we will use 450 grams of broccoli. I chose this amount because it is the standard weight for a package of frozen broccoli. There is no need to thaw the cabbage for the soup, as we will be adding it to the hot broth anyway. Start by peeling and finely chopping the onion.

Fry the onion in a pan with vegetable oil until golden brown.

While the onion is frying, wash and peel the potatoes and cut them into small pieces.

Add the sliced potatoes to the fried onion.

Pour hot broth over the fried onion and potatoes. You can choose chicken, meat, or vegetable broth. It is better to add it hot to maintain the temperature of the dish. Bring the broth with vegetables to a boil, reduce the heat, and simmer the soup until the potatoes are tender over medium heat. Once the potatoes are cooked, add the broccoli florets to the pan. Bring the soup to a boil again and cook for another 3-5 minutes until the cabbage is tender. The bright green color of the broccoli will be lost, but you can add spinach to preserve the color. At this stage, you can also add warmed cream for a smoother creamy taste. Season the soup with salt and pepper to taste, and puree it with an immersion blender.

Before serving, garnish the soup with pumpkin seeds. It is highly recommended to serve the soup with croutons or homemade croutons: fry slices of white bread in a small amount of vegetable oil. For croutons, it is better to use long thin baguettes. You can also sprinkle the croutons with grated cheese and put them under the grill to melt the cheese. It will be a great addition to the autumn soup to add a strip of crispy bacon fried in a dry pan. Its smoky aroma will enhance the flavor, and the bacon will make the soup a bit heartier. These pureed soups are very comforting and satisfying. And once you've made this soup, you'll be inspired to experiment further.